USAID Wheat-Soy Blend (WSB) #2
Standardized USAID Wheat-Soy Blend #2, consisting of 80% wheat flour, 17% soy flour, and minor vitamins/minerals for child feeding programs. Classified under HTS 1901.90.91.85 as a specific wheat-flour-soya blend food preparation beyond simple flour milling. It's processed for nutritional enhancement and distributed in humanitarian aid.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If fortified with over 30% dairy or milk powder
High dairy content moves it to enriched milk-based preparations under 1901.90.44, distinct from pure wheat-soya blends.
If primarily soy flour with minor wheat addition
Soy-dominant blends classify under Chapter 11 cereal flours, not Chapter 19 wheat-soya preparations.
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Import Tips & Compliance
• Provide USAID or WFP specification sheets to customs for verification of blend composition matching 1901.90.91.85 criteria
• Ensure fumigation certificates if shipped in bulk bags to prevent pest issues common in grain imports
• Watch for GSP eligibility if importing for non-profit aid distribution to reduce or eliminate duties
Related Products under HTS 1901.90.91.85
Wheat-Soy Protein Fortified Flour Blend
A nutritional blend of wheat flour and defatted soy flour designed for fortification programs, containing approximately 80% wheat flour and 20% soy flour. It falls under HTS 1901.90.91.85 as a wheat-flour-soya blend, a food preparation of flour not containing cocoa and not elsewhere specified. This blend is commonly used in emergency food aid to provide high-protein staples in developing regions.
Corn-Soy-Wheat Blend with Added Soy (CSW)
A multi-grain blend featuring wheat flour, corn meal, and soy flour primarily for supplementary feeding, but dominated by wheat-soya components. It qualifies under HTS 1901.90.91.85 due to its wheat-flour-soya blend nature, processed beyond Chapter 11 flours. Used in school lunch programs for protein enhancement.
Fortified Wheat-Soy Flour for Baking
Wheat flour blended with full-fat soy flour and vitamins for commercial baking in low-resource areas, typically 75% wheat and 25% soy. Falls under HTS 1901.90.91.85 as a prepared wheat-flour-soya blend not elsewhere specified. Ideal for producing high-protein breads and mixes.
Blenderized Wheat-Soy Maternal Supplement
Blenderized blend of wheat flour, soy grits, and minor oil for pregnant/lactating women nutrition, standardized at 82% wheat-soya base. Classified in HTS 1901.90.91.85 as a wheat-flour-soya food preparation for targeted supplementation. Distributed via health programs globally.